OT Lazy Cooking with Cat!

[Catdancer]

There are lots of veggies already cleaned -- potatoes, onions, green beans -- in the frozen veggie aisles. And garlic can be gotten already minced, in jars, usually somewhere near the produce section. All of these work just fine in a soup -- you'd just not have to cook it as long. I use bags of frozen veggies in stew all the time. Of course you can leave out the garlic if you want..while it might enhance the flavor, it is not necessary to the recipe.

We eat a lot of veggies -- I do a lot of stir fry -- but of course I'm already sitting in a chair, so preparing them (cutting, chopping) already is done from a seated position.

I made salmon pie for lunch today: A large (14-/12 oz) can of salmon, a can of tuna (water drained), 2 eggs, 1/2 cup milk, one small onion, diced, basil, salt, pepper. Stir together, put in a buttered pie plate. Top with a Pillsbury already-made crust. Slice through the crust on top. Bake 425 degrees about 30 minutes, or until brown. You can add stuff -- celery, or broccoli, or carrot == to the mix, if you want. :)

[Virginia]

Ann, I will look for the already trimmed green beans and the garlic cloves that are already peeled. I do want to make this again. I think I overcooked it a little. You know how we Southerners are - we always overcook our green beans. I had already cooked the potatoes a little. I probably need to put them in at about the same time since I cook green beans longer.

Thanks for the short cut suggestions.

Cat, this was a special recipe and I was trying to go exactly by what it said. I do use frozen soup vegetables in my hamburger soup and it is great.

Suze-Q, I will enjoy this with my meatloaf I promise. It wasn't bad. I just knew that due to getting overtired and then brain fog I had done some things wrong.

[Virginia]

Bumping this up, so I will not have to looking for it!

[Virginia]

Ann, made your green beans and potato soup again today and it was good. I had bought some Bertolli extra light olive oil to make some mayonnaise earlier in the week and decided I would try that instead of the regular extra virgin olive oil that I normally use. I like it better, but it cost quite a bit more. I sliced my own garlic again and even cut the green beans with a knife.

[stillstANNding]

Virginia, good going! That soup will taste even better tomorrow.

Anyone have a recipe for a soup w a lot of ginger root? Cat? Linda?
ANN

[Lazarus]

Virginia, good going! That soup will taste even better tomorrow.

Anyone have a recipe for a soup w a lot of ginger root? Cat? Linda?
ANN

I will look. I grow and sell ginger!
Off to a rare Sunday out today.

[Catdancer]

I make squash soup and use a ton of ginger in it. And of course there are gingerbread cookies, ginger cake, ginger tea..

[Lazarus]

Virginia, good going! That soup will taste even better tomorrow.

Anyone have a recipe for a soup w a lot of ginger root? Cat? Linda?
ANN

This sounds interesting. I have not tried it yet...I always make soups vegetarian and I like chunks of veggies in soups so I may blend half and leave some veggies in pieces.

Carrot Ginger Soup


Cook time
1 hour
Total time
1 hour

This smooth and tasty soup is made naturally creamy with Greek yogurt and blended carrots.
SERVES: 4 QUARTS OR 16 CUPS

Ingredients
2 tablespoons extra virgin olive oil
1˝ cups yellow onion, diced
3 tablespoons ginger, peeled and grated
3 cloves garlic, minced
2 pounds carrots, peeled and sliced
2 quarts chicken stock, 8 cups
1 quart water, 4 cups
2 bay leaves
2-3 fresh thyme sprigs
2 teaspoons kosher salt
1 teaspoon white pepper
2 cups vanilla flavored Greek yogurt
3 tablespoons butter
Instructions

Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.

Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes. Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.

Serve with a dollop of yogurt and fresh thyme if desired.

[stillstANNding]

Thank you, Cat, for suggesting this soup and Linda for a recipe.

Vanilla yogurt, not plain?

ANN

[agate]

ANN, I think vanilla yogurt is intended in the recipe--maybe not for the garnish though?

I have a question for people here. Someone around here is giving way a bread machine. I'm not about to acquire one but was wondering if anyone has had any experience with one?

Do they really turn out good bread?

[stillstANNding]

My mom's best friend has used a bread machine for years and brings mom tasty bread every visit.

ANN

[Catdancer]

We don't eat a lot of bread so I stopped using mine, but when I had it, I did use it a lot. It makes bread making simple -- dump everything into the pan, set the machine (different kinds of breads use different settings) and come back a few hours later to fresh baked bread! No kneading, rolling, shaping, double rising.... Just dump, press a few buttons, and get a loaf of bread...

[agate]

Almost unbelievable that you can get a loaf of bread without making an all-day project of it!

[Catdancer]

Ricotta "muffins": These are great as a canapé for guests, or for a snack. Good hot or cold, but best warm: Mix 2 cups (one 15 oz tub) ricotta cheese, 1/2 cup parmesan, grated; 2 eggs, 1 tablespoon olive oil, 1/2 cup fine bread crumbs, 1 teaspoon oregano, 1/4 teaspoon nutmeg, 1/2 tsp salt, 1/4 tsp. pepper. Put into mini-muffin tins, Bake in a 350 degree oven for 20 minutes, or until brown around the sides (if in a muffin pan) or brown on top, if you're making them on a cookie sheet. Makes 24

[Lazarus]

Ricotta "muffins": These are great as a canapé for guests, or for a snack. Good hot or cold, but best warm: Mix 2 cups (one 15 oz tub) ricotta cheese, 1/2 cup parmesan, grated; 2 eggs, 1 tablespoon olive oil, 1/2 cup fine bread crumbs, 1 teaspoon oregano, 1/4 teaspoon nutmeg, 1/2 tsp salt, 1/4 tsp. pepper. Put into mini-muffin tins, Bake in a 350 degree oven. Makes 24

Thanks for this recipe. Just what I can try tomorrow morning!